Basic Butchering of Livestock & Game : Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison

This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You’ll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat. For Anyone Who Hunts, Farms, Or Buys Large Quantities Of Meat, The Author Takes The Mystery Out Of Slaughtering And Butchering Everything From Beef And Veal, To Venison, Pork, And Lamb. The Text, Combined With 130 Detailed Illustrations, Is Clear And Easy To Follow. The Reader Is Provided With Complete, Step-by-step Instructions, Including: At What Age To Butcher An Animal; How To Kill, Skin, Slaughter, And Butcher; How To Dress Out Game In The Field; Salting, Smoking, And Preserving; Tools, Equipment, The Setup; And More Than Thirty Recipes Using All Kinds Of Meat.--from Publisher Description. The Law -- Tools, Equipment, And Methods -- Beef -- Hogs -- Veal -- Lamb -- Venison -- Poultry -- Rabbits And Small Game -- Less Popular Meats -- Meat Inspection -- Processing And Preserving -- Recipes -- Glossary -- Table Of Weights And Measures. John J. Mettler, Jr. ; Illustrated By Elayne Sears. A Garden Way Publishing Book. Includes Index.